French Onion Soup with Gruyère Toasts

• 2 tablespoons unsalted butter
• 4 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1/4 teaspoon sugar
• 6 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup dry white wine
• Salt and freshly ground black pepper, to taste
• 4 slices baguette, toasted
• 2 cups shredded Gruyère cheese
• 1 tablespoon olive oil

Steps

1. 1 Heat butter and olive oil in a large pot over medium heat. Add onions and cook until caramelized, about 20 minutes.
2. 2 Stir in garlic and sugar; cook for 1 minute.
3. 3 Deglaze the pot with white wine, scraping up any browned bits. Let it reduce by half.
4. 4 Add beef broth, thyme, and bay leaf. Season with salt and pepper. Simmer uncovered for 45 minutes.
5. 5 Preheat oven to 400°F (200°C).
6. 6 Ladle soup into ovenproof bowls. Float a piece of toasted baguette on each bowl and top with Gruyère.
7. 7 Place bowls on a baking sheet and bake until cheese is bubbly and golden, about 5-10 minutes.
8. 8 Remove from oven, let cool slightly, and serve immediately.

Equipment

• Large pot
• Ovenproof bowls
• Baking sheet

Variations

• Add a splash of sherry for a nutty flavor.
• Use Swiss cheese as a substitute for Gruyère.

Substitutions

• Substitute beef broth with vegetable broth for a vegetarian option.
• Use Parmesan cheese if Gruyère is unavailable.

Pairings

• Crusty baguette
• Green salad with a vinaigrette

Nutrition

Tips

• For deeper flavor, use homemade beef broth.
• If onions start to brown too quickly, lower the heat.

Storage

Store soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of crusty bread and a simple green salad.
• Pair with a glass of Chardonnay for a delightful contrast.

FAQ